9 Super Chocolate-y Gluten Free Recipes

Everyone loves chocolate! And no one with food allergies has to miss out. Try any of these gluten free recipes for a delicious chocolate treat!

Here are nine of my favorite gluten free chocolate recipes!

1. Chocolate Brownie Cookies. These cookies are filled with a ton of chocolate and are thick and chewy!

2. Triple Chocolate Ganache Filled and Topped Cupcakes. Take chocolate to the extreme with a chocolate cupcake, white chocolate center, and dark chocolate topping!

3. Texas Sheet Cake. A simple and delicious chocolate dessert!

4. Chocolate Brownie and Peanut Butter Ice Cream. Does it get any better than chocolate ice cream with chunks of brownies and peanut butter/chocolate bark in it?!

5. Chocolate Chocolate Chip Muffins. With double the chocolate, these are the perfect treat to get the day started right!

6. Chocolate Zucchini Bread. This is the perfect chocolately treat to make to use up some of that summer zucchini!

7. Baked Chocolate Donuts. Another breakfast treat, these are filled with chocolate flavor and will make breakfast fun!

8. Chocolate Brownie Peanut Butter Cups. These treats are bite-size chocolate peanut butter goodness!

9. Chocolate Chickpea Cookies. Those who are looking for a "healthy" dessert option will love these soft chocolate chickpea cookies!

Get eating some chocolate!

-Bethany

Gluten Free Chocolate Brownie Cookies with Rolos

Each of these gluten free chocolate cookies has a Rolo baked into the center, giving them a gooey, caramel filling.

If you love Rolos and chocolate, then these are the perfect cookies for you! They need to be refrigerated for an hour before baking, but as long as you are patient enough to wait for that to happen, you will soon end up with some amazing, soft, chocolate brownie cookies. The Rolos really add a great dimension to these cookies, and you will love every chocolate-and-caramel bite.

Make sure when you use any ingredients to check them for yourself and see that they are truly gluten free. While I eat Rolos, you may not want to risk cross contamination.

Gluten Free Chocolate Brownie Cookies with Rolos

• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1/2 Cup Cocoa Powder
• 3/4 Cup Rice Flour
• 1/2 Cup Cornstarch
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 Cup Butter, melted
• 1 Flax-Egg (directions on side of blog)
• 1 teaspoon Vanilla Extract
• Rolos, unwrapped

1. Heat the 3 tablespoons of water and add flaxseed meal to it. Stir then set aside for ten minutes.
2. In a large mixer bowl combine sugar, brown sugar, cocoa powder, rice flour, cornstarch, xanthan gum, baking soda, and salt. Mix together with a wire whisk, breaking up brown sugar into small lumps.
3. Melt the butter and add it, the flax-egg and the vanilla to the dry ingredients. Beat until combined.
4. Remove wrappers from Rolos. Scoop 1 heaping tablespoon of dough at a time and wrap it around a Rolo.
5. Set cookies on a parchment-lined baking sheet, then place in the refrigerator for one hour.
6. Preheat oven to 350 degrees. Bake for 9 to 11 minutes.

Enjoy!

-Bethany

Chocolate Scotcheroo Fudge

Love all things chocolate and peanut butter? This chocolate scotcheroo fudge combines both of those amazing flavors!

I love making fudge at Christmastime. I am always trying to come up with new recipes for it, and this one is a real hit! I can't wait to share it with all of my family on Christmas day.

Chocolate Scotcheroo Fudge

• 1 Tablespoons Sugar
• 1 Tablespoons Corn Syrup
• 1 Tablespoons Peanut Butter
• 6 Tablespoons Crispy Rice Cereal (gluten free, of course)
• 1 Cup Chocolate Chips
• 1/2 Cup Butterscotch Chips (make sure they are gluten free)
• 1/2 Can Sweetened Condensed Milk

1. Line a loaf pan with parchment paper or lightly greased foil.
2. In a microwave safe bowl, combine sugar and corn syrup. Microwave 10 seconds, stir, and then 10 seconds more, stir, and 10 seconds more, or until sugar granules have disappeared.
3. Stir in peanut butter.
4. Stir in cereal. Set aside.
5. In another microwave safe bowl, combine chocolate chips and sweetened condensed milk. Microwave in 20 second intervals, stirring, until melted.
6. Add a dash of salt and stir.
7. Pour half of the fudge into prepared loaf pan and spread out.
8. Add the scotcheroo mixture on top, pressing out evenly.
9. Pour over the rest of the fudge and spread until smooth.
10. Place in the refrigerator until solid. Then cut, eat, and store leftovers in a covered container in the fridge.

Enjoy!
-Bethany

Gluten Free/Vegan Chocolate Cutout Cookies

These chocolate cutout cookies are gluten free and vegan, allowing everyone to have a bit of Christmas cheer! They are delicious and perfect for eating around the holidays or any time of the year.

If you love chocolate and pretty cookies that you can decorate, then you are going to be a huge fan of these cookies! They are soft and chewy and perfect with a full chocolate flavor!

Gluten Free/Vegan Chocolate Cutout Cookies

• 2 Tablespoons Applesauce
• 1/4 teaspoon Baking Soda
• 2 Tablespoons Oil
• 1/2 teaspoon Vanilla Extract
• 1/4 Cup Brown Sugar
• 2 Tablespoons Sugar
• 1/2 Cup Rice Flour (I used superfine Asian, might require a bit less with regular rice flour)
• 1/4 Cup Tapioca Starch
• 3 Tablespoons Cocoa Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt

1. Preheat oven to 350 degrees.
2. In a small bowl, combine applesauce and baking soda. Set aside for a few minutes.
3. In a medium size mixing bowl, combine brown sugar, sugar, rice flour, tapioca starch, cocoa powder, xanthan gum, and salt. Whisk together.
4. Add the applesauce mixture, oil, and vanilla to dry ingredients and mix until combined. Will be very dry and crumbly.
5. Pat dough together and roll out between two sheets of plastic wrap. Cut into desired shapes.
6. Bake for 7 to 9 minutes. Makes about a dozen cookies, depending on the size of your cookie cutter.
7. Cool and frost with a powdered sugar/water glaze, if desired.

Enjoy!

-Bethany

Gluten Free "Oreo" Cookies

Gluten Free "Oreo" Cookies. These are fairly simple to make, are super tasty, and will bring back all kinds of childhood memories.

The dark cocoa in these cookies really gives them an Oreo flavor, and if you are a big fan of the real thing, then you will be sure to love these homemade, gluten free treats. They aren't quite as crunchy as the real thing, but they are still amazing!

Gluten Free "Oreo" Cookies

• 1 Flax-egg (directions on side of blog)
• 1/2 Cup Butter, softened
• 1 Cup Sugar
• 1 Cup White Rice Flour
• 1/3 Cup Cornstarch
• 1/3 Cup Dark Cocoa Powder
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt

1. Prepare flax-egg (see directions on side of blog.)
2. In a medium size bowl, combine sugar, white rice flour, cornstarch, dark cocoa powder, xanthan gum, baking soda and salt. Whisk together.
3. In the bowl of your mixer, place butter and flax-egg. Beat until combined.
4. Add the dry ingredients and beat again, until it's all combined.
5. Cut two pieces of parchment paper and roll dough out between them (get it thin, but keep in mind that the thinner it is the crunchier they will be.) Place dough in freezer for 15 minutes.
6. Preheat oven to 375 degrees.
7. Cut into 2" round cookies and place on a parchment lined baking sheet. and bake for about 6 to 8 minutes.
8. Cool and then frost with frosting of choice.

Adapted from this recipe.

Enjoy!

-Bethany

Mini Gluten Free/Sugar Free Black Bean Cupcakes

These little cupcakes contain no sugar, are gluten free and vegan, and are super tasty! They have a great texture, just like a "normal" chocolate cupcake, and they have a great chocolate-y taste, as well. 

Bake up these cupcakes, and no one will guess the ingredients that make them secretly healthy!

If you want to make these cupcakes extra tasty, try adding some of my Sugar Free Chocolate Whipped Cream Frosting on top.

Mini Sugar Free Black Bean Cupcakes

• 9 Tablespoons Water
• 3 Tablespoons Flaxseed Meal
• 2 Cups Black Beans
• 2 Tablespoon NuStevia Cocoa Syrup
• 2 Tablespoons Oil
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Vinegar

1. Preheat oven to 350 degrees.
2. Put the water and flaxseed meal in the bowl of your blender and pulse a couple of times. Let sit a few minutes.
3. Add all of the rest of the ingredients besides the baking soda and vinegar and blend until very smooth.
4. Move batter into a medium size bowl and sprinkle baking soda over the top. Add the vinegar and fold in just until combined.
5. Scoop into a greased 24 cup mini muffin tin. Bake for about 15 minutes.

Enjoy!

-Bethany

Gluten Free/Vegan Dark Chocolate Crinkle Cookies

There gluten free and vegan dark chocolate crinkle cookies are thick, chewy and fudgy, and not too sweet.

I am starting to think about Christmas and all of the desserts I will be making then, and the gifts I need to buy. And the decorations I will be putting up. Anyone with me on that? I even had "Winter Wonderland" in my head today. I'm not looking forward to the snow that is sure to fall soon, though!

There are many great cookies to make at Christmastime, and these cookies will make any chocolate lover's dreams come true!

These cookies need to chill for a while, so make sure that you mix them up ahead of time!

Gluten Free/Vegan Dark Chocolate Crinkle Cookies

• 6 Tablespoons Water
• 2 Tablespoons Flaxseed Meal
• 3/4 Cup White Rice Flour
• 1/4 Cup Tapioca Starch
• 1 teaspoon Baking Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1/2 Cup Dark Cocoa Powder
• 3/4 Cup Sugar
• 1/4 Cup Vegetable Oil
• 1 teaspoon Vanilla Extract
• Powdered Sugar, for rolling

1. Heat the water for 30 seconds in the microwave and then add the flaxseed meal to it. Set aside for ten minutes.
2. In a medium size bowl, add the white rice flour, tapioca starch, baking powder, xanthan gum, and salt. Whisk together.
3. Combine the cocoa powder, sugar, and oil in the bowl of your mixer. Beat together.
4. Add half of the flax-egg mixture at a time, beating after each addition. Add the vanilla and beat again until combined.
5. Add in the dry ingredients, mixing just until combined.
6. Put the dough in a bowl with a cover and refrigerate for a minimum of 4 hours.
7. When ready to bake, preheat the oven to 350 degrees and line baking sheets with parchment paper.
8. Pour about 1/2 cup powdered sugar in a small bowl. 
9. Scoop one Tablespoon of dough at a time and roll in powdered sugar.
10. Place dough on the lined pans, flatten down if desired, and bake for 10 to 12 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Chocolate Kiss Cookies

Love chocolate cookies? These gluten free chocolate kiss cookies are easy to make and super chocolatey!

These cookies are pretty, delicious, and perfect for sharing (or for eating all by yourself!) Make them for a party around the holidays or just the next time you need a good chocolate fix.

With double the chocolate in the dough and the chocolate kiss on top, they are sure to satisfy you.

Gluten Free Chocolate Kiss Cookies

• 1/2 Cup Butter, softened
• 3/4 Cup Sugar
• 1/2 Cup Brown Sugar
• 1 Flax-Egg (directions on side of blog)
• 1 teaspoon Vanilla Extract
• 1 1/2 Cup Brown Rice Flour
• 1/2 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 1/2 teaspoon Baking Powder
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1/3 Cup Chocolate, melted
• Hershey's Kisses
• Extra Sugar

1. In a medium size bowl, combine rice flour, cornstarch, cocoa powder, xanthan gum and salt. Whisk together.
2. In the bowl of your mixer, beat the butter and sugars.
3. Add the flax-egg and vanilla to the butter/sugar mixture and beat again.
4. Add the chocolate and beat.
5. Add a third of the flour mixture at a time and beat until all blended together.
6. Chill dough in the fridge for 20 minutes.
7. Preheat oven to 350 degrees.
8. Line a baking sheet with parchment paper. Take small amounts of the dough at a time, roll in extra sugar, and place a few inches apart.
9. Bake for 8 to 10 minutes, remove from oven, and immediately press a chocolate kiss into the center of each cookie.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Double Chocolate Scones

These gluten free chocolate scones are the perfect breakfast treat! They are full of chocolate flavor and will soon become a family favorite!

I have fallen in love with scones since first making my gluten free chocolate chip scones. These have a bold flavor and are sweet, without being too sweet, and they are great for snacking on during the morning or any time of the day!

Gluten Free Double Chocolate Scones

• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 1/2 Cup Cocoa Powder
• 1/2 Cup Brown Sugar
• 2 1/2 teaspoon Baking Powder
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1 Flax-egg (directions on side of blog)
• 1/2 Cup Butter
• 1/2 Cup Heavy Cream
• 1 teaspoon Vanilla Extract
• 1 Cup Chocolate Chips, optional

1. Grate 1/2 cup butter onto a wax paper lined plate. Stick in the freezer until solid.
2. Preheat oven to 400 degrees.
3. In a large bowl, measure the rice flour, cornstarch, cocoa powder, brown sugar, baking powder, xanthan gum and salt. Whisk to combine.
4. Add the heavy cream and vanilla to the flax-egg and combine.
5. Take the butter out of the freezer and use a pastry cutter or your fingers to work it into the flour mixture. Once it is nice and combined, add the wet ingredients and stir until moistened.
6. Fold in the chocolate chips.
7. Pour out onto a parchment paper lined baking sheet and press together lightly to form an 8' disc. Dough will be a bit crumbly. Cut into about 10 scones. 
8. Bake for 20 to 25 minutes.
9. Remove from oven, cool, and consume.

Enjoy!

-Bethany

Single Serve Triple Chocolate Treat

With triple the chocolate, this single server microwave treat is one you will love! It is easy to put together and is ready in just minutes!

This is a fun take on the classic scotcheroo, using chocolate rice cereal, melted chocolate on top, and M&Ms for something extra!

I don't know about you, but I love a delicious, quick and easy treat! Especially if it's chocolate!

Single Serve Triple Chocolate Treat

• 1 Tablespoons Sugar
• 1 Tablespoons Corn Syrup
• 1 Tablespoons Peanut Butter
• 6 Tablespoons Chocolate Rice Cereal
• 2 Tablespoons Chocolate Chips
• M&Ms, optional

1. Microwave sugar and corn syrup and 10 seconds, stir, and then 10 seconds more, stir, and 10 seconds more, or until sugar crystals have disappeared.
2. Stir in peanut butter.
3. Stir in cereal.
4. Grease a small ramekin or bowl and dump into it. Press down.
5. Microwave chocolate chips until melted, 15 seconds at a time and stirring.
6. Spread melted chocolate on top of treat. Sprinkle M&Ms over it.
7. Remove from ramekin and enjoy.

Have a good week!

-Bethany

Gluten Free/Vegan Chocolate Crazy Cake

This gluten free chocolate cake is made without eggs or dairy, and it is mixed up right in the pan!

I remember making crazy cake occasionally when I was growing up. My brothers thought it was weird because it has vinegar in it. But you really can't taste it. I didn't fully appreciate the fact that it was egg free then, but now I do. It's such a simple cake.

All of the dry ingredients go into the pan, are whisked, and then the wet ingredients are stirred in. No extra dishes are made. It's baked, and it tastes just as good as any chocolate cake!

Gluten Free/Vegan Chocolate Crazy Cake

• 1 Cup Sugar
• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 6 Tablespoons Oil
• 1 Tablespoon Vinegar
• 1/2 teaspoon Vanilla Extract
• 3/4 Cup Water

1. Preheat oven to 350 degrees.
2. In a 8x8 glass baking dish, combine sugar, rice flour, cornstarch, cocoa powder, xanthan gum, baking soda, and salt. Whisk together.
3. Make three wells in the dry ingredients and add the oil, vinegar and vanilla. Pour the water over the top.
4. Stir gently just until combined.
5. Bake for 30 to 40 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Triple Chocolate Shortbread Bars

These triple chocolate shortbread bars are gluten free, easy to throw together, and perfect for any holiday or party!

The M&Ms can be switched out for any holiday or season, or even for your favorite sports team. Red and green for Christmas, red and blue for patriotic holidays, etc. I did the bars red white and blue for this past fourth of July. And these are great for autumn.

These bars are soft when fresh, and full of chocolate! Perfect for any chocolate lover!

Triple Chocolate Shortbread Bars

• 6 Tablespoons Butter, room temperature
• 1/2 Cup Sugar
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/2 Cup White Rice Flour
• 1/4 Cup Cornstarch 
• 1/4 Cup Cocoa Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 Cup White Chocolate Chips
• 1/4 Cup Mini (or regular) M&Ms

1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together the rice flour, cornstarch, cocoa powder and xanthan gum. 
3. Put the butter and sugar into the bowl of your mixer and beat until light and fluffy.
4. Add the vanilla and salt to the butter mixture and beat again.
5. Add the flour mixture to the butter mixture and beat until combined.
6. Line a 8x8 pan with parchment paper and pat the dough into it.
7. Spread chocolate chips and M&Ms over top and pat into it.
8. Bake for about 15 minutes.
9. Cool slightly before cutting.

Enjoy!

-Bethany

Easy Single Serve Scotcheroo Bar

Why make something to share when you can make a single serve treat all for yourself? This single serve scotcharoo bar is delicious and made in just minutes!

I love scotcheroo bars. And this recipe gives me the excuse to make them anytime I want!

Chewy and filled with peanut butter and chocolate flavor, this is the perfect treat!

Easy Single Serve Scotcheroo Bar

• 1 Tablespoons Sugar
• 1 Tablespoons Corn Syrup
• 1 Tablespoons Peanut Butter
• 6 Tablespoons Crispy Rice Cereal
• 1 1/2 Tablespoons Chocolate Chips
• 1/2 Tablespoon Butterscotch Chips

1. Microwave sugar and corn syrup and 10 seconds, stir, and then 10 seconds more, stir, and 10 seconds more, or until sugar granules have disappeared.
2. Stir in peanut butter.
3. Stir in cereal.
4. Grease a small ramekin or bowl and dump scotcheroo into it. Press down.
5. Microwave chocolate chips and butterscotch chips together until melted, 15 seconds at a time and stirring.
6. Spread chocolate/butterscotch mixture on top.
7. Remove from ramekin and enjoy.

I think you're really going to like this one!

-Bethany